Friday, December 26, 2014

Homemade Chicken Noodle Soup

About a month ago, my fiance had surgery on his ACL. It's something that through us completely off schedule for the end of the year, but you do what you have to do. Anyway, we were pretty much confined to our apartment for about four days after the surgery, as there was no way he could go down the three flights of stairs. So, it was up to me to prepare something for us while we stayed in, and what would be more perfect than homemade chicken noodle soup (source here)! Read on for how I made it.

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
1 onion, peeled and diced
4 celery stalks, small-diced
4 carrots, peeled and small-diced
1 teaspoon minced garlic
2 bay leaves
Kosher salt and freshly ground black pepper
2 quarts chicken stock or broth
1 can (15 oz) of cream of chicken soup
3 cups cooked chicken, shredded or diced
2 cups wide egg noodles

1. In a large pot over medium, heat the butter and olive oil. Add the chopped onion, celery, carrots, garlic and bay leaves, and season with salt and pepper. Cook until the vegetables soften, which is between 6 - 7 minutes, stirring occasionally.

2. Add the stock, and the cream of chicken soup (my secret ingredient so the broth isn't too watery) and simmer for 10 minutes.

3. Stir in the chicken and noodles, and simmer until the noodles are cooked, about 10 minutes more. Discard the bay leaves and season to taste!

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